A Pair to Remember: Oysters and Wine at Atelier 317

(SPOT.ph) A wine-and-oyster pairing is almost akin to a real-life relationship: sometimes the marriage of the two can turn out for the worse. Like when the wine, for example, happens to be a Pinot, which may only end up bringing out the sourness of the oyster. But when paired perfectly, they have the potential to bring out the best in each other.

This month, Stephanie Zubiri's Atelier 317 and the Sommelier Selection help make that perfect pairing more accessible with La Festivale des Indulgences. Running every Friday and Saturday from June 28 to the end of July, the promo provides a feast of freshly shucked Fines de Claires oysters flown directly from France and fine wine handpicked from the extensive collection of the Sommelier Selection. (Truffle salami from Germany and a range of French cheeses will also be available just to tease the taste buds a bit more.)

For this special occasion, Thomas Bonhomme, the national sales coordinator of the 10-year-old wine company, has chosen three elusive white wines to pair the oysters with-the Camas Sauvignon, Bourgogne Aligote, and Pouilly Fume. Oysters carry that slightly salty, seaweed-like flavor so Thomas recommends that people eat them with something that will balance that distinct taste. "The idea behind food and wine pairing is the enhancement of each item's flavors," the Bordeaux native says. "Sauvignon blanc has a nice citrusy flavor and an acidity that will do just that. It has a sharp flavor," referring to the Pouilly Fume, which lends an aromatic elderberry taste. "The Camas Sauvignon is something that's very easy to drink and has an attack that's not so strong. It's neat and clean, while the Saraziniere (Aligote) does not have a lot of character. It's a bit nutty, similar to the flavor of the oyster, and so they work very well [together]."

Tasting the marriage of the oysters and the selected wines can bring one to tears of gastronomic joy. Unlike other oyster varieties, the slender Fines de Claires, along with the seawater vat it swims in, is subtly sweet and briny, a flavor contrast many have come to appreciate. And, as it sits in your mouth (it's delicate and not so fleshy so it's okay to let it linger there for a bit), you take a sip and the splash of wine awakens it, adding tartness into the mix and giving it a well-rounded flavor. At which point, it becomes more than just eating, but more of an experience.

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La Festivale des Indulgences

6 Fines de Claires Oysters and a glass of Camas Sauvignon Blanc, P1,500+

12 Fines de Calires Oysters and a bottle of Bourgogne Aligote, P3,000+